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3 cups unsweetened cranberry juice
In a saucepan, combine the cranberry juice, wine and dried cranberries and bring to a boil. Boil over high heat until liquid is reduced to about 1 cup (6-8 minutes).
Meanwhile, in a small saute pan, heat olive oil and saute the shallots until soft, but not brown. Remove to a medium bowl and set aside.
In a blender or food processor, puree the reduced cranberries-cranberry juice mixture. Add puree to the softened shallots. Whisk in the rest of the ingredients, including the remaining olive oil, seasoning to taste with salt and pepper. Store in the refrigerator for up to one week. Serves 6.